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Author: Charles Francatelli
Publisher: BoD – Books on Demand
Published: 2009
Total Pages: 102
ISBN-13: 3861951266
DOWNLOAD EBOOKThe first cookery book for those who could not afford a cook - the so called working classes. First edited in 1852, this book is both: A rich source for traditional recipes and a picture of a changing society in the early 19th century.
Author: Good Food Guides
Publisher: Random House
Published: 2011-11-30
Total Pages: 1116
ISBN-13: 1446416844
DOWNLOAD EBOOKIn this authoritative cookbook from Britain's favourite cookery magazine, you will discover over 650 recipes divided by ingredient and occasion to help you find the perfect recipe with ease. But this is more than just a recipe collection - this book also includes Good Food's expert knowledge of ingredients and cooking hints and tips, to make it an invaluable source of inspiration and advice. This is an essential reference guide, including easy-to-follow instructions on topics such as how to cook different cuts of meat, knife skills and how to entertain without stress. There are also step-by-step masterclasses in techniques such as preparing squid, making fresh ravioli from scratch and making bread and pastry. With hundreds of recipes for everyday meals as well as weekend feasts, for when you have a little more time to spend in the kitchen, sections focused on making special occasions stress-free, a whole chapter on Christmas cooking and a chapter dedicated to feeding crowds all with step-by-step methods, nutritional breakdowns and full-colour photography, The Good Food Cook Book is the perfect gift and a book to treasure and return to, year after year.
Author: Constance Spry
Publisher: Grub Street Publishers
Published: 2014-01-19
Total Pages: 1127
ISBN-13: 1909166103
DOWNLOAD EBOOKOne of the all-time great cookbooks receives a lavish update and remains an essential resource and inspiration for cooks of all levels. One of the greatest cookbooks of all time, The Constance Spry Cookery Book remains an essential kitchen bible: astonishingly informative, supremely practical, and constantly at-hand for countless home cooks and future top chefs for over fifty years. With over a thousand pages filled with recipes, cooking history, and miraculous tips, this indispensable resource has now been updated and elegantly redesigned with specially commissioned how-to line drawings. Cooks of every level will find invaluable information on kitchen processes, soups and sauces, vegetables, meat, poultry, game, cold dishes, and pastry making. This timeless treasure is “a monument to ‘civilised living’ . . . If you can’t find a recipe for something anywhere else, it will be in Constance Spry” (The Guardian). “Cookery is vast, detailed, and lovely. The purpose of the book was to take the knowledge of culinary professionals and write it in a form that British housewives could understand and use. It was, and it remains, the British cookery [and cooking] bible.” —Cooking by the Book
Author: Michael Ruhlman
Publisher: Penguin
Published: 2001-08-01
Total Pages: 385
ISBN-13: 1101525312
DOWNLOAD EBOOK"...[An]adventure story, a hold-your-breath-while-you-turn-the-page thriller that's also an anthropological study of the culture of cooking" -- Anthony Bourdain, The New York Times The classic account of what drives a chef to perfection by accaimed write Michael Ruhlman -- —winner of the IACP Cookbook Award In this in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and renowned Thomas Keller of the French Laundry (and Per Se). This fascinating book will satisfy any reader's hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more. Like Ruhlman's The Making of a Chef, this is an instant classic in food writing.
Author: Steve Kluger
Publisher: Penguin
Published: 2009-02-19
Total Pages: 417
ISBN-13: 1101664797
DOWNLOAD EBOOKBest friends and unofficial brothers since they were six, ninth-graders T.C. and Augie have got the world figured out. But that all changes when both friends fall in love for the first time. Enter Al‚. She's pretty, sassy, and on her way to Harvard. T.C. falls hard, but Al‚ is playing hard to get. Meanwhile, Augie realizes that he's got a crush on a boy. It's not so clear to him, but to his family and friends, it's totally obvious! Told in alternating perspectives, this is the hilarious and touching story of their most excellent year, where these three friends discover love, themselves, and how a little magic and Mary Poppins can go a long way.
Author: Michael Ruhlman
Publisher: Little, Brown
Published: 2014-04-08
Total Pages: 480
ISBN-13: 031625407X
DOWNLOAD EBOOKIn this innovative cookbook, James Beard award-winning author Michael Ruhlman explains why the egg is the key to the craft of cooking. For culinary visionary Michael Ruhlman, the question is not whether the chicken or the egg came first, it's how anything could be accomplished in the kitchen without the magic of the common egg. He starts with perfect poached and scrambled eggs and builds up to brioche and Italian meringue. Along the way readers learn to make their own mayonnaise, pasta, custards, quiches, cakes, and other preparations that rely fundamentally on the hidden powers of the egg. A unique framework for the book is provided in Ruhlman's egg flowchart, which starts with the whole egg at the top and branches out to describe its many uses and preparations -- boiled, pressure-cooked, poached, fried, coddled, separated, worked into batters and doughs, and more. A removable illustrated flowchart is included with this book. Nearly 100 recipes are grouped by technique and range from simple (Egg Salad with Tarragon and Chives) to sophisticated (nougat). Dozens of step-by-step photographs guide the home cook through this remarkable culinary journey.
Author: Fannie Merritt Farmer
Publisher:
Published: 1915
Total Pages: 636
ISBN-13:
DOWNLOAD EBOOKAuthor: Amaranth Sitas
Publisher:
Published: 1995
Total Pages: 112
ISBN-13: 9789963761708
DOWNLOAD EBOOKAuthor: Michael Bond
Publisher: HarperCollins Children's Books
Published: 2011
Total Pages: 96
ISBN-13: 9780007423675
DOWNLOAD EBOOKGet your paws sticky with Paddington in this fun-filled family cook book! From bear-shaped cookies to marmalade sausages, with treats from around the world, there is something for everyone in this unique collection of recipes. The perfect gift for Paddington fans of all ages! Paddington has collected together all of his favourite recipes in this wonderful family cookbook. Try your paw at bear-faced party pizzas, sticky marmalade sausages, fizzy jelly, Aunt Lucy's guacamole, Mr Gruber's chicken paprika and Mrs Bird's beef stew. Packed full of anecdotes of Paddington's own hilarious kitchen experiences, along with memories of sampling various dishes, this book is every bit as fun to read as it is instructional! Tie on your apron, and get stuck in!
Author: Massimo Bottura
Publisher: Phaidon Press
Published: 2014-10-06
Total Pages: 296
ISBN-13: 9780714867144
DOWNLOAD EBOOKNever Trust a Skinny Italian Chef is a tribute to three-michelin star restaurant, Osteria Francescana and the twenty-five year career of its chef, Massimo Bottura, 'the Jimi Hendrix of Italian chefs'. Voted #1 in the S. Pellegrino World's 50 Best Restaurants Awards 2016. Osteria Francescana is Italy's most celebrated restaurant. At Osteria Francescana, chef Massimo Bottura (as featured on Netflix's Chef's Table) takes inspiration from contemporary art to create highly innovative dishes that play with Italian culinary traditions. Never Trust a Skinny Italian Chef is a tribute to Bottura's twenty-five year career and the evolution of Osteria Francescana. Divided into four chapters, each one dealing with a different period, the book features 50 recipes and accompanying texts explaining Bottura's inspiration, ingredients and techniques. Illustrated with photography by Stefano Graziani and Carlo Benvenuto, Never Trust a Skinny Italian Chef is the first book from Bottura - the leading figure in modern Italian gastronomy.
